From the Blogs: Heather Neal's Pineapple Black Bean Enchiladas

My search for a good corn salsa ended with Heather Neal and an entry on her blog, With a Side of Sneakers. I love it when I find a new blog to follow! I hope you like it, too; here's a taste with her pineapple black bean enchiladas.

When did you start your blog, and why? Three years ago my doctors told me I could forget about running. At the time, I could barely walk due to chronic pain in my feet and hands, yet I decided to prove them wrong by deciding to do a triathlon. I couldn't run, so I started swimming and then biking. I'd figure out that running part later! It was a tough time for me both mentally and physically, and I'd set myself up for a real challenge. I started blogging about my training and experiences as a way to keep motivated. The support I received and the connections I made with people going through similar things is what kept me going.

Who is your audience? In the early days it was other runners, triathletes, and healthy living enthusiasts. When I injured my knee I started writing more about healthy food and recipes (I'm a dietitian in real life), so now my audience also includes people looking for ways to fit "real food" into a busy life. I love showing people that food doesn't have to be bad for you to taste delicious.

When did you first make it? I first made these last spring, almost a year ago to the day actually. My husband and I love Mexican food and we were looking for something with a bit of an untraditional twist to spice things up.

Where did you get the recipe? I created it after staring at a can of pineapple sitting next to the black beans in my pantry.

Who do you make it for? Everyone! These are a staple in my house; my husband and I both love them. They come together in a few minutes and they freeze easily, so there's never a reason not to have them. These enchiladas are my go-to meal for cooking for other people—when we have family visiting, for beach trips, for new mom friends—anyone!

Are there any tricks or tips for getting the recipe right? It's pretty straightforward—just mix and assemble. The chiles in adobo are an ingredient I used to skip anytime I saw it in the recipe because it wasn't something I kept on hand, but I really encourage you to try them if you haven't before. They make the recipe, adding a nice smoky heat and great background flavor which complements the sweetness of the pineapple nicely. The chiles themselves bring a lot of heat—if you don't like spicy foods, try just adding some of the sauce from the can instead. I love to serve this dish with a side of sauteed bell peppers.

Pineapple Black Bean Enchiladas

By Heather Neal

8 whole wheat tortillas

2 cans black beans, drained & rinsed

1 8-ounce can crushed pineapple

1/2 packet low-sodium taco seasoning

2 chiles in adobo, diced

1 10-ounce can enchilada sauce (or use homemade)

Optional: jalapenos for topping

Mix together black beans, pineapple, taco seasoning and chiles. Scoop into whole wheat tortillas. Fold in edges of tortillas and place in baking dish. Top with enchilada sauce. Bake at 350F for 20 minutes, then broil on high until the edges start to brown. Serve warm.

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